| 2 | tb | Olive oil |
| 1 | md | Onion; cut into 1/4inch dice |
| 1 | | Red bell pepper; cored, seeded, and cut into 1/4inch dice |
| 1 | | Green bell pepper; cored, seeded, and cut into 1/4inch dice |
| 1 | | Yellow bell pepper; cored, seeded, and cut into 1/4inch dice |
| 2 | | Plum tomatoes; seeded and cut into 1/4inch dice |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 1/2 | | Serrano chiles; stemmed, seeded, and minced |
| 3 | c | Fish stock or bottled clam juice |
| 1 | cn | (14 1/2 ounce) canned coconut milk |
| 6 | | Green onions; white and light green parts only, finely sliced |
| 1 | lb | Sea scallops |
| 1 | lb | Monkfish fillets; cut into 1inch cubes |
| 1 | lb | Rock shrimp; shelled and deveined |
| 1 | | Lime ; Juice of |
| 2 | tb | Dende oil; (see Note) |
| 1/3 | c | Loosely packed cilantro leaves; coarsely chopped |
| 1/3 | c | Unsweetened coconut shards; lightly toasted, for garnish |
| 2 | | Limes; flesh cut into supremes and diced |
| | Fried plantains; for serving, (optional) |
| | Cooked white rice; for serving, (optional) |
